I have never been a fan of ‘low fat’/’fat free’/’low calorie’ desserts.
A slice of cake every now and then as a treat never killed anyone, right? Well that’s what I thought, ok nobody died, but one brownie turned into two brownies …and…yes I have no self control 😐
I made some adjustments to this recipe. I replaced the rapeseed oil with Apple sauce, making it fat free.
1 medium orange
140g dark muscovado sugar
125ml unsweetened apple sauce
115g plain wholemeal flour
1 tsp baking powder, plus a pinch1 tsp bicarbonate of soda
1 rounded tsp ground cinnamon
115g self-raising flour
280g finely grated carrots (about 375-400g carrots before peeling)
Ok, I lied, it’s not completely fat free, but naturally occurring fats in eggs aren’t too bad!
Combine the remaining dry ingredients
I also got rid of the frosting and used a sugar icing drizzle.
Once cooled, I mixed three tablespoons of orange juice with enough icing sugar to produce a thick icing, this was then drizzled over the top.
I have to admit I was kinda worried when I cut it up and was ready to eat it, what if it was inedible?
Those fears were short lived, the cake was delicious! I’m huge carrot cake fan and this did not disappoint.